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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An adopted recipe whose original intro read: It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice/coffee mill, you can halve the recipe. And you can grind the rice in small batches. Or to use as a thickener for gravies, soups, and stews. Ingredients:
1 cup arborio rice |
1 cup semolina |
3 cups all-purpose flour |
2 tablespoons table salt (see chef's note) |
1 teaspoon fresh ground pepper |
Directions:
1. Put the rice in a blender and grind until very fine.
2. Shake out into a large bowl and add the semolina, flour, salt, and pepper.
3. Toss until well blended.
4. Store in a sealed container in the freezer to maintain maximum freshness.
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